Puccia (Olive Studded Rolls)
1 1/4 ts Dried yeast 1/3 c Warm water 3 c Water at room temperature 1 c Biga Pugliese 5 1/2 c Unbleached all-purpose flour 1 c Whole-wheat flour 1 tb Salt 4 1/3 oz Small, meaty bla...
Ingredients
- 11/4 ts dried yeast
- 1/3c warm water
- 3c water at room temperature
- 1c biga pugliese
- 51/2 c unbleached all-purpose flour
- 1c whole-wheat flour
- 1tb salt
- 41/3 oz small, meaty black olives in
Directions
- 1
1 1/4 ts Dried yeast 1/3 c Warm water 3 c Water at room temperature 1 c Biga Pugliese 5 1/2 c Unbleached all-purpose flour 1 c Whole-wheat f
- 2
Let proof for 10 minutes
- 3
Add the remaining water & the biga & mix until well blended
- 4
Add the flours & mix until the dough comes together, 1 to 2 minutes, although it will not come away from the sides of the bowl
- 5
With very wet hands, knead until the dough is very silky, soft & elasticy
- 6
Knead on a lightly floured board to eliminate the stickiness
- 7
Knead in the olives by hand to ensure that they remain whole
- 8
Place dough in a lightly oiled bowl & let rise, covered, until tripled, 3 to 4 hours